Recipes and Cooking Tomato-Herb Pot Roast 5.0 (4) 3 Reviews By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 30 mins Cook Time: 10 mins Bake Time: 2 hrs Total Time: 2 hrs 40 mins Servings: 8 Jump to Nutrition Facts Ingredients 3 - 3 ½ pound boneless beef chuck pot roast ½ teaspoon salt ¼ teaspoon ground black pepper 2 tablespoon olive oil 1 cup finely chopped onion 4 cloves garlic, minced 1 15 ounce can tomato sauce 1 tablespoon tomato paste ½ cup dry red wine or beef broth ¼ cup snipped fresh Italian (flat-leaf) parsley ¼ cup pitted, quartered Kalamata olives 2 anchovy fillets, patted dry and finely chopped 2 15-16 ounce cans cannellini beans, rinsed and drained Cracked black pepper 2 tablespoon finely shredded Parmesan cheese Snipped fresh Italian (flat-leaf) parsley Directions Preheat oven to 325°F. Trim fat from meat. Season meat with salt and 1/4 teaspoon black pepper. In a 6-quart Dutch oven brown roast on all sides in 1 tablespoon hot oil over medium-high heat. Transfer to a plate. Add onion and three cloves garlic to Dutch oven. Cook and stir for 3 minutes. Stir in tomato sauce, tomato paste, wine, the 1/4 cup parsley, olives, and anchovy fillets. Return roast to Dutch oven. Bring to boiling. Bake, covered, for 2 1/2 hours or until meat is tender. Transfer meat to a platter; cover to keep warm. Bring liquid in Dutch oven to boiling. Reduce heat. Simmer, uncovered, for 10 to 15 minutes or until slightly thickened. Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the remaining one clove garlic. Cook and stir for 30 seconds. Add beans; cook and stir for 2 to 3 minutes or until heated through. Transfer beans to platter with beef. Sprinkle with cracked black pepper, Parmesan cheese, and additional parsley. Serve with sauce. Rate it Print Nutrition Facts (per serving) 389 Calories 12g Fat 20g Carbs 45g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 389 % Daily Value * Total Fat 12g 15% Saturated Fat 3g 15% Cholesterol 112mg 37% Sodium 899mg 39% Total Carbohydrate 20g 7% Total Sugars 3g Protein 45g Vitamin C 9.3mg 47% Calcium 125mg 10% Iron 5.3mg 29% Potassium 845mg 18% Folate, total 36.1mcg Vitamin B-12 3.2mcg Vitamin B-6 1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.